Parsley Mint Pistachio Pesto

Parsley Mint Pistachio Pesto
Photo by Dan Goldberg

Ingredients

  • 1 cup olive oil
  • 2 cups each coarsely chopped Italian parsley and lightly packed fresh mint leaves
  • Salt
  • 1 cup shelled roasted, salted pistachios

1. Rub nuts in a towel to remove any loose skins. Lift nuts from towel and place in a food processor or blender.

2. Add parsley, mint, and olive oil to the blender; whirl until finely ground. Add salt to taste. Use, or cover and chill up to 2 days. Freeze airtight in small portions to st...

View full recipe at My Recipes

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Variations on Parsley Mint Pistachio Pesto

  • Parsley-Mint-Pistachio Pesto
    • Salt
    • 2 cups lightly packed fresh mint leaves
    • 2 cups coarsely chopped Italian parsley
    • 1 cup shelled roasted, salted pistachios
    • 1 cup olive oil


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